ZUCCHINI NUT BREAD
Servings: 20
Prep time: 0:15:00
Bake/Cook time: 0:45:00
Calories: 115
Fat: 9 grams
Protein: 5 grams
Carbohydrates: 4 grams
Fiber: 2 grams
Net Carbs: 2 grams
Vegetable oil spray for greasing baking pan
1 cup Atkins Quick Quisine
TM Bake Mix
1 cup almonds, finely ground
1 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegetable oil
4 large eggs
1 medium zucchini, coarsely grated (about 1 1/2 cups)
1 teaspoon vanilla extract
1. Preheat oven to 350 F. Grease an 8x 4 loaf pan
generously with oil spray; set aside.
2. In a large bowl whisk together bake mix, ground
almonds, sugar substitute, cinnamon, nutmeg, salt,
baking soda and baking powder. In a medium bowl,
whish together oil, eggs, zucchini and vanilla extract.
3. Mix zucchini mixture into dry ingredients until just
combined. Pour batter into prepared pan. Bake 45
minutes until golden brown and a cake tester inserted in
center comes out clean. Cool in pan for 10 minutes
before removing loaf from pan. With a serrated knife, cut
into 18 slices for serving.
This tasty, tender and easy low-carb quick bread also makes
great muffins. Simply bake off the batter in a 12-cup muffin tin
for 25 minutes.
Atkins - Zucchini Nut Bread
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Atkins Diet